Ingredients Jump to Instructions ↓

  1. 4 Eggs; separated

  2. 1/2 c Plus l/

  3. 3 cup sugar; divided

  4. 1 ts Vanilla extract

  5. 1/2 c All-purpose flour

  6. 1/3 c Hershey's cocoa

  7. 1/4 ts Baking powder

  8. 1/4 ts Baking soda

  9. 1/8 ts Salt

  10. 1/3 c Water

Instructions Jump to Ingredients ↑

  1. Holiday mint filling: =(recipe follows) Chocolate drizzle: = (recipe follows) White drizzle: = (recipe follows) Recipe by: Heat oven to 375F. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with foil; generously grease foil. In large bowl, beat egg whites on high speed of electric mixer until soft peaks form; gradually add l/2 cup sugar, beating until stiff peaks form. In small bowl, beat egg yolks and vanilla on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites with rubber spatula until well blended. Spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool completely . SEE PART 2 --


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